Thai Chicken With Basil

2  tablespoons vegetable oil
2 shallots, finely chopped
5 cloves garlic, finely chopped
1 in cube of ginger, peeled and finely chopped
8 oz chicken, coarsely chopped

2 red chilies, de-seeded and finely chopped
2 green chilies, de-seeded and finely chopped

4 oz Thai basil leaves (weighed without stems), chopped
4 teaspoons Thai fish sauce

Heat the oil in a large skillet or wok over medium-high heat. Fry the garlic and shallots for a few moments. Add ginger, chilies, and chicken. Cook until the chicken is no longer pink. Add basil and fish sauce; cook until the basil is wilted.